Ingredients
- 4 × 300 g (10 oz) raw (uncooked) crabs, such as blue swimmer, dungeness or redrock
- 2 teaspoons peanut oil
- 2 cloves garlic, crushed
- 2 small red chillies, seeded and finely chopped
- 2 teaspoons finely grated fresh ginger
- 4 spring onions (scallions), thinly sliced
- ½ cup (15 g) fresh coriander (cilantro) leaves, chopped
- 1 teaspoon salt (optional)
- 1 long red chilli, seeded and thinly sliced, to garnish
- steamed rice, to serve
- ½ cup (125 ml) salt–reduced fish, chicken or vegetable stock
- ¼ cup (60 ml) tomato sauce (ketchup)
- 2 tablespoons sweet chilli sauce
- ¼ cup (60 ml) shaoxing rice wine
- 2 tablespoons hoisin sauce
- 1 tablespoon fish sauce
- 2 teaspoons sugar
Preparation
- Prepare the crabs by lifting the flap under the crab’s body with your thumb and discard.
- On the side opposite the eyes, insert your fingers and thumb between the top and bottom shells.
- Pull off the top shell and discard.
- Remove and discard the spongy, finger–like white gills on either side of the crab’s body.
- Cut the body into quarters.
- To make the chilli sauce, combine all of the ingredients together in a bowl.
- Heat the oil in a large wok over medium–high heat and stir–fry the crabs for 6–7 minutes, tossing occasionally so they cook evenly.
- Add the garlic, chilli and ginger, and stir–fry for 1 minute, or until fragrant.
- Add the chilli sauce and stir–fry for 3–4 minutes, or until the sauce boils and thickens slightly and the crabmeat turns white.
- Add the spring onion and coriander, reserving some for garnish.
- Taste and add salt if necessary.
- Serve the crab immediately, garnished with the remaining spring onion, coriander and chilli, with steamed rice on the side.